Grandma & Papa Fishies Hamburger Soup

In a big pot brown:

2-3 lbs hamburger meat
1 onion chopped

Add and bring to boil:

2+ quarts beef stock
(1) 28 oz can diced tomatoes
3 bay leaves
1/2 tsp dried thyme
1/2 tsp dried basil

Add:

1 1/2 C. celery diced (about 4 stocks)
2 potatoes peeled and diced
2 cans green beans
1 can or 1/2 bag frozen corn
1/2 tsp salt
1/2 tsp pepper

Simmer until potatoes are done. About 30 min.

Add before serving:

2 C. cooked macaroni noodles

Sprinkle with cheddar cheese.

Serves about 10-12

Ratatouille Protein Style (2 versions)

PRETTY VERSION:

SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf

Boil until looks like a nice sauce.

FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded

Slice all veggies 1/4" thick or as desired.  Place cooked ground beef as a layer on bottom of dish.  Pour sauce over top.  Arrange by alternating veggies UPRIGHT. Cover with parchment paper.  Bake 350 until tender. 

BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.

1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper

In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant.  Cook 8 min.  Add zucchini, squash, peppers, tomatoes, marjoram and thyme.  Cook another 7 min or until tender.  Stir in salt, basil and pepper.

***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***